Salt and pepper both sides of the chicken breasts.
In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
Remove the chicken from the skillet and set aside. Add the butter and onion to the skillet and cook until onion is soft and tender, about 5-7 minutes.
Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together. Add garlic paste, Parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover and letcook for 5 minutes. Uncover, stir and add the chicken back to the sauce. Cover and let simmer for an additional 3-4 minutes, or until the chicken is hot and ready to serve.
Top with fresh chopped parsley.
Use a non-stick skillet for this recipe. This way the cream sauce won’t burn to the bottom.All of the liquid should be out of the pan after you are done browning your chicken, and the bottom of the pan should have a nice browned color on it. This way you can deglaze the pan to get all of the flavor up into the sauce.This recipe makes enough sauce to use as a gravy over rice or potatoes when serving.